This fast and easy Strawberry Heaven On Earth Cake is made with convenient ingredients like a store-bought angel food cake, instant vanilla pudding, and pie filling.
1cupfull-fat sour creamplain or vanilla greek yogurt works too
14ouncestore-bought angel food cakecut into 1-inch cubes
21ouncecan strawberry pie filling
8ounceswhipped toppingthawed
3tablespoonsalmond slivers
Instructions
In a medium bowl, add vanilla pudding, milk, and sour cream . Whisk until the mixture is smooth and fully incorporated. It will begin to thicken as well. Set aside.
Cut the angel food cake into 1-inch cubes using a serrated knife in a sawing motion to avoid flattening the cake.
Spread half of the angel food cake chunks in one even layer in the bottom of a 9x13 baking dish.
Dollop about ⅔ of the strawberry pie filling on top of the angel food cake. Using an angled spatula, spread it out as evenly as possible.
Dollop the vanilla pudding on top of the strawberry pie filling. Clean off the angled spatula and spread the pudding out as even as possible.
Add the remaining angel food cake chunks to the top of the vanilla pudding, making sure to evenly distribute the pieces.
Dollop the cake chunks with the whipped topping. Clean off the angled spatula and spread the whipped topping evenly over top of the cake.
Using a spoon, add dollops or drizzle, if possible, the remaining strawberry pie filling over the cake. You can grab a butter knife and make some swirls with the pie filling.
Place the dessert in the refrigerator uncovered to chill for 6 hours or preferably overnight. Overnight allows the layers to set up and the cake to be moist.
Right before serving, sprinkle with slivered almonds.